Eggplant and Tomato Casserole

By junerodgers

An easy Caribbean eggplant casserole recipe with cheese and a bread crumb topping.

Ingredients

• 3 Small eggplants
• 4 tomatoes
• 1 oz. olive oil
• 3 ozs. breadcrumbs
• 2 ozs grated cheese
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 tbsp grated onion

Preparation

Step 1

Cut eggplant into slices. Sprinkle with salt in a colander and allow to stand for about 20 minutes. Put tomatoes in bowl and pour boiling water over them. Allow to stand for one minute, rinse and peel. Cut into 1/4″ slices.

Cover bottom of your skillet with Olive oil and fry tomatoes lightly. Drain eggplant slices. dry and fry it in margarine until brown. Arrange the eggplant and tomato in a dish.

Fry breadcrumbs until browned, add cheese. stirring all the time. Put Crumbs on top of vegetable. Garnish with parsley and serve immediately.